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What I Eat in A Day, Grain Free Mama, for Weight Loss!

Dana Taormina
Oct 18, 2017
4 min read

Hello! I am excited to share with you What I Eat in a Day!

Come with me on a journey of what I eat in a Day, Grain- Free, Gluten-Free basically Paleo, for weight loss. As a mother, wife and a health junky I take great steps to make sure my family and I are fed the best possible food. I never make excuses, and to be honest I never really cheat. That wasn't always the case, but over the years I have been able to train my body to only crave Whole Foods! I no longer have to have that dreaded conversation with myself, about eating sugar filled food, or fried food. I actually can smell fried food and feel turned off. Yes! Completely turned off from the smell of Canola Oil, and worst of all vegetable oil.....

Please Trust me when I say I have this food thing down. Having high energy for my daughter is so important. She feeds off of my vibes through out the day. The goal is to create a safe and fun environment that will be fueled by good food, so we can stay healthy and happy.

The trick is to keep each meal simple, filling and delicious, and whenever possible prep certain things ahead. For example today's meal prep could include the roasted vegetables, and bacon could all be made in advance.

Lets get to it!

Meal 1: 7:30 AM Breakfast

Bulletproof Coffee

Tools you will need:

French Press, or a Drip Funnel (filters), Inspirational Coffee Mug, Electrical or Traditional Kettle, High Speed Blender

Ingredients:

Filtered Water

Bulletproof Coffee

Grass Fed Butter (unsalted) or Ghee 1tbs

Collagen Peptides (1 Scoop)

Bulletproof Brain Octane (1 tsp)

How to prepare:

Boil water, at the same time add two scoops of Bulletproof Coffee in the french press. Once water is Hot pour slowly into french press then put the top on and let brew for 3 - 4 minutes.

While brewing take out your blender and add, collagen peptides, butter, brain octane oil.

Push down very slowly the french press top and watch as the coffee moves to the bottom of the container.

Pour Coffee in the blender, and blend on low speed and gradually rise speed until all ingredients begin to form a frothy buttery texture. Pour and enjoy! This will keep you full for several hours. Maximum fat burn will occur during this time.

Note:

The fat from the butter will keep you full, while it provides an amazing taste. There is casein in butter from the Milk. However it is such a small percentage. It does not bother me, and I enjoy being able to incorporate a little milk fat back into my diet.

The Collagen peptides will help add a little more substance to the coffee allowing you to feel full for several hours. The benefits include, healthy hair, nails, skin, joints and bones.

Adding the Bulletproof Brain Octane: Reliable and quick source of energy from fat not sugar, Helps your body burn fat, Supports cognitive performance, Quality fats that don’t weigh you down, Distilled from 100% pure coconut oil . bulletproof.com

Meal 2: 2:00PM Lunch

Salad with Roasted Root Vegetables, & Bacon Bits

Ingredients:

Bunch of Red Leaf Lettuce

1 large sweet potato

bunch of tri -colored carrots

1 red onion sliced roughly

Cooked Bacon ( tip: pre-make) cook low and slow

Extra Virgin Olive Oil

Balsamic Vinegar

Garlic Powder

Sea Salt

Pepper

Oregano

How to Prepare:

Pre-Heat Oven to 400 degrees. Cut all vegetables, toss on baking sheet. Coat with extra virgin olive oil. Season to your taste. I am generous with garlic, pepper, and oregano, Light on the sea salt. Roast for 45 - 60 minutes. I like them a little burnt on the edges. Once they are done , let sit until cool.

While veggies roast, wash your salad. I use a salad spinner to get all excess water off.

Place a a few handfuls of lettuce in a bowl, or however much you need to feel satisfied.

Dress with extra virgin live oil, or avocado oil, and drizzle balsamic vinegar.

Top with Roasted Veggies, sliced avocado, bacon bits, and for added goodness sprinkle hemp seeds. ENJOY! This is my absolute favorite salad, and I eat it all the time.

Meal 3: 6:00pm Dinner

Cauliflower Rice with Spinach, Zucchini, & Onion

Ingredients:

Riced Cauliflower ( I use wholefoods brand 365) in frozen section

1/2 Red Onion Chopped

1 Clove Garlic finely minced

1 large Zucchini Chopped

Extra Virgin Olive Oil

Coconut Aminos

Sea Salt

Pepper

1 Organic Egg beaten

Optional toppings: Bacon, and Avocado

How to Prepare:

In a large skillet on med heat add TBS of extra virgin olive oil and saute chopped onion and cook until translucent. Add garlic and stir until fragrant. Add zucchini, cook until your desired tenderness. I usually go about 8 minutes.

Then add the cauliflower rice and gently try to break up into pieces. When using frozen rice it tends to freeze in large clumps. Once broken up add a heaping drizzle of coconut aminos. Stir all together and let cook for another 10 minutes or so.

Beat 1 egg and slowly add to mixture, stir slowly to help it distribute evenly. *Reminds me of fried Chinese rice, by adding the egg.

At this point you can add your seasonings to your desired taste. Go easy on the salt, coconut aminos has sea salt already in it.

At this point you can add a handful of fresh spinach and let it cook. Cover and let sit for a few minutes.

Serve in a bowl or plate, top with avocado slices and bacon to make it extra good!

If you love this and want to see more then leave a comment below . If you have anything in particular you would like to see please let me know!!